"Dopiaza Dopiaza (Persian: دوپیازه meaning ""two onions"") is a South Asian dish. It is prepared with a large amount of onions, both cooked in the spices and curry and as a garnish. Onions are added at two stages during cooking, hence the name. The dish usually contains a meat, usually beef, chicken, lamb, mutton, or shrimp; however, it can also be prepared in a vegetarian style. According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad,"
"with some vegetable curry and pickles formed the main breakfast until very recently in almost all families, but it has now been replaced by tea, coffee or other beverages taken along with dishes like Dosai, Iddali, Poori, Chappathi and Uppuma. Fish is an important item in the diet of about 90% of the population. Tapioca is another vegetable used by poor and the middle class. The reason for the large scale consumption of tapioca is attribute to its high calorific value. Grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient in"
"Dhokla Dhokla ( ""ḍhōkḷā"") is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably. ""Dukkia"", a pulse-based precursor of the dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word ""dhokla"" is the Gujarati ""Varanaka Samuchaya"" (1520 CE). Rice and split chickpeas (chana dal),"
"a fertile, well-drained sandy loam soil due to its susceptibility to water-logging. ""Trichosanthes dioica"" is known as: Colloquially, in India, it is called ""parval"" or ""green potato"". It is widely cultivated in the eastern and some northern parts of India, particularly in North eastern Andhra, Odisha, Bengal, Assam, Bihar, and Uttar Pradesh. It is used as an ingredient for soup, stew, curry, sweet, or eaten fried and as ""potoler dorma"" or ""dolma"" (dolma) with fish, roe or meat stuffing. Pointed gourd is provincially known as ""potol in both of these Bengali speaking regions"". It is a vital summer vegetable in"
"vegetables used in a meal widely depended on the season. For example, in Maharashtra spring (March–May) is the season of cabbages, onions, potatoes, okra, ""guar and tondali"", ""shevgyachya shenga"", ""dudhi"", marrow and ""padwal"". During the Monsoon season (June–September) green leafy vegetables, such as ""aloo"" (Marathi: आळू), or gourds such as ""karle"", ""dodka"" and eggplant become available. Chili peppers, carrots, tomatoes, cauliflower, French beans and peas become available in the cooler climate of October to February. Vegetables are typically used in making ""bhaaji""s. Some ""bhaaji""s are made with a particular vegetable, while others are made with a combination. Bhaajis can be"
"Tinda Tinda () (), also called ""Indian squash"", ""round melon"", ""Indian round gourd"" or ""apple gourd"" or ""Indian baby pumpkin"", is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus ""Praecitrullus"". Tinda is also called ""tindsi"" in Rajasthan. In Marathi, it is called ""dhemase"" ढेमसे. In Sindhi language, it is called ""meha"" (). The plant is as with all cucurbits, a prolific vine, and is grown as an annual. The plant also is prickly with small thorns similar to the Zucchini. The fruit is approximately spherical,"
"(sabudana), and Rajgira (Amaranth) is used to make a thalipeeth on Hindu fasting days. Thalipeeth Thalipeeth is a type of savoury multi-grain pancake popular in Western India. The dough is prepared from a flour called Bhajanee made from roasted grains, legumes and spices. For bhajanee, the grains include rice, wheat, bajra, and jowar. Legumes include chana and urad. Coriander seed and cumin seeds are the preferred spices in making bhajanee. When preparing the thalipeeth dough onion, fresh coriander and other vegetables and spices are added. Thalipeeth is usually served with white water buffalo milk butter, ghee or yogurt. The dish"
"""Indian baby pumpkin"". Tinda Tinda () (), also called ""Indian squash"", ""round melon"", ""Indian round gourd"" or ""apple gourd"" or ""Indian baby pumpkin"", is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus ""Praecitrullus"". Tinda is also called ""tindsi"" in Rajasthan. In Marathi, it is called ""dhemase"" ढेमसे. In Sindhi language, it is called ""meha"" (). The plant is as with all cucurbits, a prolific vine, and is grown as an annual. The plant also is prickly with small thorns similar to the Zucchini. The fruit"
"as vegetable plots. A rich plethora of vegetable and fruit varieties are grown, including cucumbers, gourds, cabbage, snakebeans, winged beans, yams, water spinach, mangoes, pomelos, papayas, and sugarcane. Raw vegetables often accompany a meal to help cool the tongue. The most popular meat is freshwater fish, which is also used to make two flavourings, fish sauce (, ; ""Nampla"") and padaek (, ; ""Pla ra""). Other common meats include pork, chicken, duck, beef, eggs, water buffalo. Protein intake includes a wide range of delicacies, including lizards, insects, frogs, and wild deer that also come from the forests. Common beverages are"
"simple variation of the popular Gujarati Dhoklas. It is a new snack. Dhokla Dhokla ( ""ḍhōkḷā"") is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably. ""Dukkia"", a pulse-based precursor of the dhokla, is mentioned in a Jain text dated to 1066 CE. The earliest extant work to mention the word ""dhokla"" is"
"with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots. In the New Delhi area, chow mein can sometimes include paneer with the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source. Kolkata has its own variant that is called ""Calcutta Chow Mein"" or ""Calcutta Chowmin"" that also includes green chilli, chilli garlic, or hot garlic. Chow mein has gained popularity in Mexico, which received waves of Chinese immigrants in the past, particularly in northwestern"
"Chomolia Chomolia is a vegetable widely farmed in Zimbabwe and Zambia. It is usually prepared as a relish for maize meal (Sadza in Shona and lsitshwala in Ndebele), lnsima in Zambia). Chomolia is green in colour and households grow it in their domestic gardens, watering them at least once a week during the dry season, though little additional watering is necessary in the rainy season. It can also be farmed on a large scale and resold at market. Chomolia can be prepared in a similar manner to cabbage, though it usually takes less than ten minutes to prepare. It is"
"tree is often planted for ornamental purposes. It is a popular garden tree in India, particularly in Assam and Manipur, where it is a ""characteristic feature"" of Meitei backyards. It is tolerant of sun and shade. Tree bean is a common food in Thailand and Indonesia. In Thai cuisine this vegetable is known as nitta sprout, and it is added to curry. When the seeds are mature, they have a hard, black seed coat. The seeds can be dried and stored. The seeds have a strong sulphur smell, which is due to the presence of thioproline. The treebean therefore requires"
"""peechinga""; in the Palakkad area it is particularly called ""poththanga"" and used in while bathing. It is also used as a vegetable, cooked with dal or stir fried. Fully matured fruit is used as a natural scrub in rural Kerala. In some places such as Wayanad, it grows as a creeper on fences. In Maharashtra, India, ""dodka"" (ridge gourd luffa) and ""ghosavala"" (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans. In Manipur, India, Sebot is cooked with other ingredients like potato, dried fish, fermented fish and served. It is also steamed and consumed or"
"is popularly called Dodo Ikire. Dodo Ikire is made from overripe plantain, chopped in small pieces, sprinkled with chili pepper and fried in boiling point palm oil. After frying it turns blackish. The fried plantain chips are then stuffed carefully into a special conically shaped woven basket of about 10 centimeters high. This special dodo can have a preservative quality that lasts up to two months without refrigeration. ""Ethakka appam"", ""pazham"" (banana) ""boli"" or ""pazham pori"" are terms used for fried plantain in Kerala. The plantain is usually dipped in sweetened rice and white flour batter and then fried in"
"rhododendron anthopogon, juniperus recurva, rhododendron setosum or incense sticks made of pine. Bhutia people traditionally eat rice with animal-fat-fried vegetables or meat, usually pork or beef, and occasionally mutton or chicken. Other well-known foods are momo, steamed meat dumplings, and the ""thukpa"", noodles in broth. The Losar and Loosong are two among many festivals celebrated by the Bhutia community. Almost all Bhutia festivals and holidays hold Buddhist religious significance. They are also known to utilize over 70 species of animal, fungi, and plant. Chhaang is the favourite drink of the Bhutias, and increasingly of other communities coexisting with the Bhutias."
"Chickpea The chickpea or chick pea (') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes and 7500-year-old remains have been found in the Middle East. Chickpea is a key ingredient in hummus, chana masala, and can be ground into flour and made into falafel. It is also used in salads, soups and stews. The chickpea is important in Indian and Middle Eastern cuisine and in 2016,"
"""Aristida"". In India, the native ""B. ramosa"" is an important food source for the Eurasian collared dove (""Streptopelia decaocto"") and ""Brachiaria"" species are forage for other local herbivores. In North America, the native ""B. platyphylla"", broadleaf signalgrass, grows after heavy rains and then reproduces prodigiously and quickly, sometimes becoming a weed. Wide expanses of the tropics, especially the Neotropics, have been converted to ""Brachiaria"" pasture to support livestock. In Brazil, 80 million hectares of native habitat have been planted with African grasses, mostly ""Brachiaria"". Introduced species such as ""Brachiaria"" grasses can degrade habitat and compete with native species. In Northern"
"chaturmas, which broadly equals the monsoon season. Leafy vegetables such as fenugreek, amaranth, beetroot, radish, dill, colocasia, spinach, ""ambadi"", sorrel (Chuka in Marathi), ""chakwat"", safflower (Kardai in Marathi) and tandulja are either stir-fried (pale ""bhaaji"" ) or made into a soup (""patal bhaaji"" ) using buttermilk and gram flour. Many vegetables are used in salad preparations called ""koshimbir""s or ""raita"".<ref name=""CRC Press/Taylor & Francis""></ref> Most of these have dahi (yogurt) as the other main ingredient. Popular ""Koshimbir""s include those based on radish, cucumber and tomato-onion combinations. Many ""raita"" require prior boiling or roasting of the vegetable as in the case"
"is flowers. The fruits of Til, Azores Laurel and ""Persea indica"", and the fruits and leaves of small-leaved holly are the most frequently detected food items. Most seeds pass through the digestive system intact, apart from those of Azores Laurel, which are usually damaged. Fruit is the main component of the diet when it is readily available in autumn and winter, and leaves are consumed in spring and summer when fruits are scarce. In one study, 27% of the leaves consumed came from native trees, especially Small-leaved Holly, 61% from herbs and shrubs, and nearly 10% from introduced trees, mainly"
"Corolla is slightly longer than calyx and elliptical. Fruits are hairy sub-cylindrical pods. Seed is globose, brown or black in colour. Flowers are bright-red. It flowers during August and September. It is rich in bioactive isoflavones such as genistein, daidzein, formononetin and pseudobaptigenin. The juicy tuber is a highly priced vegetable among the Garo , Khasi and Jaintia tribes of Meghalaya, India. In fact its demand as foodstuff has increased so much that it has been cultivated as a cash crop and is regularly available in the local markets. The delicate skin is easily peeled off to expose a smooth"
"Dosa Dosa is a type of pancake originating from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian and Sri Lankan diets but is now popular all over the Indian subcontinent. Traditionally, dosa is served hot along with sambar, a stuffing of potatoes, and chutney. It can be consumed with idli podi as well. Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to historian P."
"throughout the tropics is mango, native to India (valuable in many parts) and from Southeast Asia (includes root tubers used as spice and perfumes). Mung bean is also native to India, is a potentially prosperous food. Nutmeg comes from the trees of an island in Maluku. Mace is formed of nutmeg, and is used as spice. The peanut, native to South America, is commercially spread in tropical, subtropical, and temperate regions—it is used as a chief source of oils and protein. Another important tropical and subtropical plant is pineapple, likely domestic by the Guarani of Brazil and Paraguay during the"
"Vigna aconitifolia Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki, Turkish gram or dew bean. The pods, sprouts and protein rich seeds of this crop are commonly consumed in India. Moth bean can be grown on many soil types, and can also act as a pasture legume. Moth bean is an herbaceous creeping annual which grows to approximately 40 cm high. Yellow flowers on its hairy and densely packed branches develop into yellow-brown pods, 2 to 3 inches in length The seeds of these"
"owing to their abundance in the region. It is a mixture of indigenous styles with considerable regional variations and some external influences. The cuisine is characterized by very little use of spices, little cooking over fire and strong flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, squab etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate. (The practice of bhuna, the gentle frying of spices before the addition of the main ingredients"
"as well as no meat, fish, or shellfish. However, the cuisine may also be adapted for those who consume these restricted items. Following the tradition of chaaturmasa vrata, which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a variety of dishes in Udupi cuisine. Pumpkins and gourds are the main ingredients in ""sambar"", a stew prepared with ground coconut and coconut oil as its base. The ubiquitous Indian dish dosa has its origins in Udupi, according to P. Thankappan Nair. Saaru, a spicy pepper water, is another essential"
"website. Additional information, including a farm case study, can be found at the website of the Indian Council for Agricultural Research. Vigna aconitifolia Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki, Turkish gram or dew bean. The pods, sprouts and protein rich seeds of this crop are commonly consumed in India. Moth bean can be grown on many soil types, and can also act as a pasture legume. Moth bean is an herbaceous creeping annual which grows to approximately 40 cm high. Yellow flowers"
"habitation in search of food and water. The main vegetation of the sanctuary consists of dense moist deciduous forests with grasslands. The floral diversity of the sanctuary consists of 650 plant species that include angiosperms, pteridophytes, gymnosperms, bryophytes, lichens and fungi. The dominant flora includes Sal, Piasal, Sisoo, Kendu, Gambhari, Asan, Kusum, Harida, Bahada, Amala, Mango, Tamarind, Mahua, Jackfruit, Randhan, Kangada, Jamun, Salapo,Bheru, Arjun, Char, Dhaura and Kochila. There are many rare and endangered medicinal plants including Abutilon indicum, Cissus quadrangularis, Crateva magna, Cycas sphaerica, Garcinia xanthochymus, Gardenia gummifera, Gloriosa superba, Justicia adhatoda, Litsea glutinosa,Oroxylum indicum, Pureria tuberose, Rauvolfia tetraphylla,"
"""laddus"", ""nevryo"", ""khaje"", ""revdyo"", ""peda"", ""puran poli"", ""sakhar bhat"", ""madgane"", and ""payasa"" are other well-known dishes. There are several types of ""halwa"", such as ""dali kapa"" (""halwa"" made from red gram), cashew ""halwa"", mango ""halwa"", banana ""halwa"", pumpkin ""halwa"", and ""dodol"". Goan cuisine Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are"
"Vada pav Vada Pav, alternatively spelt Vada Pao, Wada Pav, or Wada Pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (""pav"") sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli pepper. It originated as cheap street food in Mumbai, but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a"
"the country. Cowpea The cowpea (""Vigna unguiculata"") is an annual herbaceous legume from the genus ""Vigna"". Due to its tolerance for sandy soil and low rainfall it is an important crop in the semi-arid regions across Africa and other countries. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name. Four subspecies of cowpea are recognised, of which three"
"Momphol (Watermelon), Mogwdam (Corn). Vegetables grown in Tripuri households are mainly Phool Kopi (Cauliflower), Banda Kopi (Cabbage), Muilog (Bottle gourd), Khaklu, Chakumura (Pumpkin), Siping, Moso (Chilli), Phantok (Brinjal), Deraso (Okra), Lubiya or Sobai (Bean), Orai, Khokleng, Khama, Thah, Maising, Banta, Khundrupui, Milokbanta, Muiching, Haiching (Ginger), Swtwi (Turmeric), Wuswndwi, Gunthu, Khumchak, Khumjar, Khumdaga, Khumpui, Khumtwisa, Muitul (Taro), Mukkhi (Taro root) among many others. Tripuri cuisine Tripura cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional"
"Vibhita and Vibhitaka (fearless), is avoided by the Hindus of Northern India, who will not sit in its shade, as it is supposed to be inhabited by demons. Two varieties of T. belerica are found in India, one with nearly globular fruit, 1/2 to 3/4 inch in diameter, the other with ovate and much larger fruit. The pulp of the fruit (Beleric myrobalan) is considered by Hindu physicians to be astringent and laxative, and is prescribed with salt and long pepper in infections of the throat and chest. As a constituent of the triphala (three fruits), i.e., emblic, beleric and"